*Sausage Stuffed Mushrooms*
Terrific for parties
1 1/2 lb. mushrooms (30)
1/2 lb. pork sausage
1/2 c. Mozzarella cheese
1/4 c. seasoned bread crumbs
Remove stems and chop. Cook sausage in 2 tablespoons drippings. Cook stems until tender. Stir in sausage, cheese and bread. Fill caps. Place on pan and bake 15 minutes at 450 degrees.
*Stuffed Cabbage Rolls*
Hearty and delicious
1 lb. hamburger
1 lb. pork sausage
1/3 c. uncooked instant rice
1 med. onion, chopped
Salt & pepper to taste
1/8 tsp. garlic salt
1 can tomato sauce (15 oz.)
1 tsp. sugar
1/2 tsp. lemon juice
1 tbsp. cornstarch
1 tbsp. water
12 cabbage leaves
Cover cabbage rolls with boiling water. Cover and let stand until leaves are limp, about 10 minutes. Remove leaves; drain. Mix hamburger, pork sausage, rice, onion, salt, pepper, garlic salt and 1/2 of tomato sauce. Place hamburger mixture in each cabbage leaf, roll up, tucking all sides under. Place cabbage rolls seam side down in ungreased baking dish. Mix remaining tomato sauce, sugar and lemon juice. Pour over cabbage rolls. Cover and bake at 350 degrees for 45 minutes. Mix cornstarch and 1 tablespoon water in saucepan. Stir in liquid from cabbage rolls. Heat to boiling, boil 1 minute. Serve sauce over cabbage rolls.
*Chicken and Sausage Casserole*
Easy and tasty
2 c. rice
3 env. chicken noodle soup mix
9 c. boiling water
2 lb. bulk pork sausage
1 bunch celery
1 lg. green bell pepper
2 onions
1 c. whole blanched almonds
Cover and boil for 30 minutes: 2 cups rice, 3 envelopes of chicken noodle soup mix and 9 cups boiling water. Fry 2 pounds of bulk pork sausage. Drain off most of the fat. Chop 1 bunch celery, 1 green bell pepper and 2 onions. Add to sausage and saute. Stir in rice and chicken soup mixture. Add 1 cup whole almonds, halved (or slivered). Top with more almonds. Bake at 350 degrees for 30 minutes. Makes 16 generous servings.
*Stuffed Peppers*
My kids love these
1/4 c. Crisco oil
5 lg. green peppers
1 lb. ground beef
1/2 lb. Italian sausage, casing
removed
1/2 c. chopped onion
2 lg. cloves garlic, minced
1 tsp. dried oregano leaves, crushed
1 (10 1/4 oz.) can Franco-American
beef gravy
2 tbsp. tomato paste
1/2 c. diced Mozzarella cheese
1/4 c. grated Parmesan cheese
Preheat oven to 350 degrees. Cut 4 of the peppers in half lengthwise, discard seeds, chop remaining peppers; reserve. In 10-inch skillet in 3/4 inch boiling water, place pepper halves, cut side down overlapping to fit. Reduce heat to low. Cover, simmer 5 minutes. Remove from heat. Drain peppers on paper towels. Empty water from skillet, dry skillet. In same skillet over medium high heat, pour oil, cook beef sausage, reserved chopped pepper and onion with garlic and oregano until meat is browned and vegetables are tender, stirring to separate meat. Spoon off fat dry well with paper towels. Stir in gravy and tomato paste. Heat to boiling, reduce heat to low, simmer 5 minutes. Remove from heat, stir in cheeses. Spoon meat mixture into pepper shells in 9x13 inch baking dish. Arrange stuffed peppers. Cover with foil. Bake 25 minutes or until hot at 350 degrees. Serve over hot rice or creamed potatoes with additional Parmesan cheese, if desired.
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